Milling and Fractionation Processing of Lentils
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119866923.ch5
Reference89 articles.
1. Effect of high pressure treatment on thermal and rheological properties of lentil flour slurry
2. Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour
3. A meta-analysis of pulse-protein extraction technologies: Impact on recovery and purity
4. In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)
5. Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour
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1. Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review;Foods;2024-08-20
2. Impact of Processing on the Bioactive Compounds and Antinutritional Factors of Lentil (Lens culinaris L.)—A Review;Legume Science;2024-08-12
3. Processing to improve the sustainability of chickpea as a functional food ingredient;Journal of the Science of Food and Agriculture;2024-05-02
4. Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development;Journal of Food Biochemistry;2024-02-07
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